Grapefruit Terrine and Lingonberry Shooter

[Shalmanese]

Grapefruit Terrine & Lygonberry Shooter

Serves 6 as Dessert.

This is dessert 1 of the 7 desserts I made for the Supreme eGullet Pastry and Baking Challenge: Round 4

• 1 Grapefruit
• 1/3 c Lygonberry Syrup
• 2/3 c Water
• 1 pkg Gelatin

Combine the Lyngonberry Syrup and Water to form 1 cup of well flavoured liquid and add in 1 package of gelatin. Stir to ensure that it is completely dissolved and then bring to a simmer in the microwave.

Segement 1 grapefuit into chunks and then add one chunk to the bottom each shotglass. Let the Lygonberry mixture cool to room temperature and then add just enough mix to each shotglass to cover the grapefruit and allow it to cool in the refridgerator. After 1/2 an hour, remove and top up the rest of the shotglass with the mixture and then chill. This two stage process ensures that the grapefruit will remain at the top of the mix when presented.

Before serving, briefly dip the glass in warm water and then invert onto a plate.

Keywords: Dessert, Plated Dessert, Easy, Fruit

( RG1849 )